Toffee apples with Calvados
Serves: 10
Prep time: 10 minsTotal time: 
Photograph by Dan Jones
Toffee apples with Calvados
Serves: 10
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
335Kcal
Fat
17gr
Saturates
11gr
Carbs
44gr
Sugars
44gr
Fibre
4gr
Protein
1gr
Salt
0gr
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Ingredients
- 75g raisins
- 3 tbsp Calvados
- 100g unsalted butter
- 1kg (about 8) large Cox’s orange pippin apples or other red-skinned apples, cored and thickly sliced
- 200g light muscovado sugar
- 1 tsp ground cinnamon
- 6 tbsp double cream
Step by step
Get ahead
Soak the raisins up to a few hours ahead. Prepare the apples up to a few hours ahead and reheat before serving.
- At least 30 minutes before, soak the raisins in the Calvados, cover and set aside.
- Take two large nonstick frying pans and put 25g butter in each. Melt the butter over a medium heat, then divide the apples equally between each pan. Cook briskly, stirring regularly for 12 minutes or until the apples are flecked gold and tender. Remove to a bowl with a slotted spoon.
- Divide the rest of the butter between the 2 pans. Once melted, divide the sugar and cinnamon between the 2 pans. Stir well, then add half the raisins with their Calvados and 3 tablespoons of cream to each pan. Bring to the boil and simmer for 4 minutes, or until thick and dark, then return the apples to each pan.Serve with cinnamon and Calvados ice cream.
